Summer's end

The end of summer

Fall just around the corner (no really--turn right and there's a five foot drop) and I have yet to grill. Believe it or not, have not broken out the giant bag of All-Natural Hardwood Lump Charcoal, to smolder away in a starter chimney (Charcoal starter easier you say? Why would I want to eat gasoline flavored meat? Gas grill? 1) I like making things harder for myself; and 2) I like the smoky primordial uncertainty of it all, cooking the way my Cro-Magnon ancestors did, millennia ago).

Momma B's in Chambersburg

Momma B's 

I promised to write about local eats, and you can't get any more local than this: located on 565 Lincoln Highway East past the hospital and nestled under the neighborhood Travelodge, Momma B's owner promises always fresh never frozen meats and fishes, locally sourced, reasonably priced, simple diner fare, cooked in what may be the cleanest kitchen in town (the owner/chef/manager is willing to have you step in and take a look yourself if you like--he's that proud of his establishment).

I'm back! Roast beef, grilled green onions in Romesco sauce, duck roasted with plums, and more

Summer cooking, had me a blast
Summer cooking, happened so fast, 
I met a roast crazy for me,
Met a duck cute as can be,

Summer days sizzlin away,
To, uh oh, those summer nights

Well-a well-a well-a huh!
Tell me more, tell me more
You render all the fat?
Tell me more, tell me more
Did you toss in a cat?

Had to take some weeks off to focus on a massive piece on science fiction films; now I'm back with a vengeance.

From North Square Farmer's Market, Bernard's beautifully smoked and grilled jerk chicken

Summer again, and beef cheeks in a chocolate-wine sauce

 Summertime!

Shopped at Hess Farms and managed to score the gorgeous fruits and vegetables seen above (down PA 316 between Stitely and Poe Road--drive on Wayne Avenue past Giant, past the new Sheetz gas station, past the intersection between Wayne and New Franklin Road till you see their sign). 

The zucchini and broccoli were turned into a chop suey with prawns; the strawberries were insanely sweet, far more flavorsome than anything from a supermarket; the shortcake was for cutting into chunks, to be layered with sliced berries and whipped cream (as if! The fruit was gone before the day was done). 

The best steak I ever ate (so far)

Know how some folks say the perfect steak starts with the perfect cut of meat? I suppose we can go all dry-aged wagyu imported from Japan, grilled in a La Cornue Grand Palais Range; truth is I have only so much cash, even less time, and no proper equipment to speak of other than an eight-year-old electric range and a properly seasoned cast-iron pan.
  
I subscribe to a slightly different statement: the best steak you can cook starts with the best steak you can find.

Chambersburg summer produce: an introduction and preview

Don't know why I'm doing this--not as if I don't have enough writing to do. But someone's got to point out some of the places to eat and buy the wonderful produce I've been finding here, there, between acres of corn and alfalfa fields, far from the interstate-crossing crowd.

The stuff in the photo above, for example, all bought during a wild foraging trip we took summer of 2014; thing is the places visited will be ready with their produce this summer, and you can find em too if you take the time and effort to try (I'll try help with whatever contact information and links I can find).